Directions:
- Cut zucchini in half lengthwise.
- Cook in boiling water until nearly tender.
- Scoop out pulp, leaving a 1/4 shell.
- Set shells aside.
- Finely chop the zucchini pulp, set aside.
- Cook onion in hot oil until tender, but not brown.
- Add zucchini pulp, cook 1 minute more.
- Stir in flour, basil, and pepper.
- Add milk.
- Cook and sitir until thickened and bubbly.
- Cook and stir for 1 minute more.
- Gradually add zucchini mixture to the egg, stir in parmesan cheese.
- Add white rice as needed to thicken mixture.
- Spoon into zucchini shells.
- Bake, uncovered, at 350 degrees until filling is lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.94 Kcal (661 kJ) | ||
| Calories from fat | 32.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 6% | |
|---|---|---|---|
| Cholesterol | 24.4mg | 8% | |
| Sodium | 95.95mg | 4% | |
| Potassium | 102.34mg | 2% | |
| Total Carbs | 24.69g | 8% | |
| Sugars | 1.07g | 4% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 5.46g | 11% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 81.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 132.61 Kcal (555 kJ) | ||
| Calories from fat | 27.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.07g | 6% | |
|---|---|---|---|
| Cholesterol | 20.48mg | 8% | |
| Sodium | 80.56mg | 4% | |
| Potassium | 85.93mg | 2% | |
| Total Carbs | 20.73g | 8% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 4.58g | 11% | |
| Vitamin C | 2mg | 4% | |
| Iron | 0.9mg | 6% | |
| Calcium | 68.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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